This International Standard gives general guidance on the use of sensory analysis. It describes tests for the examination of foods by sensory analysis, and includes some general information on the techniques to be used if statistical analysis of the results is required.

Generally these tests are intended only for objective sensory analysis. However, if a test can be used for determining preference in hedonic test, this is indicated.

A hedonic test aims to determine the acceptability of the products and/or to determine preferences among two or more products by the specified consumer population. The methods are effective for determining whether a perceptible preference exists (difference in degree of liking), or whether no perceptible preference exists (paired similarity test). General guidance for hedonic tests are given in ISO 11136.

WARNING — This document does not purport to address all of the safety problems, if any, associated with its use. It is the responsibility of the user to establish appropriate safety and health practices and to ensure compliance with any national regulatory conditions.